This Cranberry Pecan Pumpkin Bread is the ultimate fall comfort bake—moist, tender, and brimming with warm spices, tart cranberries, and crunchy pecans. The pumpkin purée lends a rich, golden hue and velvety texture, while the cranberries add bursts of tangy sweetness that balance the earthy warmth of cinnamon and nutmeg. Toasted pecans bring a nutty depth and delightful crunch to every slice. Whether you’re enjoying it with a cup of coffee on a crisp morning or serving it as a festive treat during the holidays, this bread is a seasonal showstopper that’s as beautiful as it is delicious.
🧡 INGREDIENTS:
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients:
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
Mix-ins:
- ¾ cup chopped pecans (toasted for extra flavor)
- ¾ cup dried cranberries (or fresh, if preferred)
Optional Topping:
- A sprinkle of turbinado sugar or chopped pecans for crunch
🍽️ INSTRUCTIONS:
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside. - Blend Wet Ingredients:
In a large mixing bowl, combine pumpkin purée, eggs, oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well incorporated. - Combine Wet & Dry:
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Do not overmix—this keeps the bread tender. - Fold in the Goodies:
Gently fold in chopped pecans and cranberries. The batter will be thick and fragrant. - Bake:
Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with turbinado sugar or extra pecans if desired. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. - Cool & Serve:
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and serve with butter, cream cheese, or enjoy it plain!
🍂 Serving Suggestions & Tips:
- Make it ahead: This bread tastes even better the next day as the flavors meld. Wrap tightly and store at room temperature for up to 3 days.
- Freezer-friendly: Slice and freeze in an airtight container for up to 2 months. Perfect for quick breakfasts!
- Variations: Swap pecans for walnuts, add orange zest for brightness, or drizzle with a simple glaze for extra indulgence.